Go Back
A close-up shot of creamy jerk chicken pasta, with a fork twirling the penne noodles coated in a luxurious coconut milk sauce.

Creamy Rasta Pasta (The Ultimate Recipe)

This Creamy Rasta Pasta is an easy, flavorful dish featuring spicy jerk chicken and a rich coconut milk sauce tossed with colorful bell peppers. A perfect Caribbean-inspired weeknight dinner that's ready in under 45 minutes and packed with bold flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 tbsp jerk seasoning plus more to taste
  • 2 tbsp olive oil divided
  • 12 oz penne pasta
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1/2 yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp lime juice freshly squeezed
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Large Skillet
  • 1 Large pot

Method
 

  1. In a medium bowl, toss the cubed chicken with jerk seasoning until evenly coated.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove chicken from the skillet and set aside.
  3. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
  4. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onion and bell peppers and cook for 5-6 minutes, until crisp-tender. Add the minced garlic and cook for another minute until fragrant.
  5. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the coconut milk and bring to a gentle simmer.
  6. Reduce heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a splash of reserved pasta water.
  7. Return the cooked chicken to the skillet, then add the drained pasta. Toss well to combine, ensuring everything is coated in the creamy sauce.
  8. Stir in the fresh lime juice and season with salt and pepper to taste. Serve immediately, garnished with fresh parsley if desired.

Notes

Spice Level: Adjust the amount of jerk seasoning to your preference. For extra heat, add a pinch of cayenne pepper or a finely diced Scotch bonnet pepper with the garlic.
Make it Vegan: To make this vegan, omit the chicken and Parmesan. Use vegetable broth and add a tablespoon of nutritional yeast for a cheesy flavor. Bulk it up with mushrooms or chickpeas.